Steamed Chicken Feet in Black Bean sauce

Ingredients：

1 package chicken feet (available in Asian grocery store)
2 gloves of garlic
2 tablespoons fermented black beans
2 to 3 teaspoons oyster sauce
2 to 3 tablespoons soy sauce
2 to 3 tablespoon dark soy sauce
1 to 2tablespoon rice cooking wine
1 1/2 to 2 1/2 teaspoons sugar
1 teaspoon fermented tofu
1/4 teaspoon ground white pepper
3 to 4 tablespoons chicken stock (optional)
salt to taste
oil for deep frying

Instructions：

Ring the chicken feet below cold running water. take away the nails with a combine of sharp room scissors .

Pat dry with room tower and so deep fry them during a deep frier till golden brown.

Be alert! This step is extremely dangerous as a result of the oil can spatter smartly. watch out to not burn yourself, or the rest.

Soak the deep-fried chicken feet in cold water for six to nine hours. If you're during a rush, you'll be able to cook them in boiling water for thirty to forty instead.

Peel the garlic gloves and press them with a mechanical press to urge super fine minced garlic. during a little bowl, add garlic, hard black beans, oyster sauce, soy sauce, dark condiment, rice cookery wine, sugar, hard curd, ground white pepper, stock and salt. Mix well.

Drain the chicken feet and toss them with seasoning sauce.

Steam over low heat for two to three hours

I like to try and do the steam during this giant half-dozen quarts lodge forged iron Dutch kitchen appliance. it's spacious for an outsized bowl and also the water required for long steaming method.